New Orleans Beignets
Servings: 12
Calories: 261kcal
Ingredients
- 1 cup evaporated milk
- 3 tablespoons sugar divided
- 1¼ teaspoons active dry yeast
- 3 cups all-purpose flour
- 2 tablespoons shortening
- ½ teaspoons salt
- ¼ teaspoon pure vanilla extract
- 1 large egg(s)
- vegetable oil for frying
- 2 cups powdered sugar for garnish
Directions
Day One
- Warm the evaporated milk to 110°F and place in a large electric mixer bowl. Stir in 1 tablespoon sugar and the yeast. Let sit for 5 minutes to activate yeast.
- Add the flour, shortening, salt, vanilla, egg and remaining 2 tablespoons sugar to the mixer bowl. Knead with the dough hook attachment for 5 minutes on medium-low speed. Scrape down bowl as needed.
- Transfer dough to a greased bowl (dough will be tacky), cover with plastic wrap, and let chill in the refrigerator overnight.
The Next Day
- On a lightly floured surface, roll the dough to a 10x14-inch rectangle, about ¼” thick. Use a pizza cutter to portion out 12 rough squares. Lay them on a parchment-lined tray and cover with a towel.
- Fill a large pot (like a Dutch oven) with vegetable oil 2 to 3-inches deep and warm to 350°F over medium heat.
- Fry the dough in batches for 2 to 3 minutes until golden brown, flipping the pieces over every 20 seconds. Transfer to a wired rack.
- Place 2 cups powdered sugar in a large bowl. Generously coat the warm beignets with powdered sugar and serve.
Nutrition
Calories: 261kcal | Carbohydrates: 49g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 116mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg